- 2 Tbsps soy sauce
- 2 Tbsps water
- 1 Tbsp brown sugar
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp sesame oil
- 2 Scotch Fillet/Porterhouse Steaks (about 400g)
- Freshly milled black pepper
- 2 pinches of salt
- Cooking spray
- Thinly sliced spring onion for garnish
- In a small bowl, add soy sauce, water, brown sugar, ginger, garlic and sesame oil and whisk until well combined with a fork. Set aside.
- Heat up your pan. While waiting for the pan to be hot, season the steaks with pepper and salt on both sides and spray them with cooking spray.
- Place the steaks on the preheated pan. Cook the steaks over high heat on both sides for one minute each sides. Transfer the steak onto a plate and set aside.
- In the same pan, pour the sauce mixture and simmer over low heat.
- When the sauce starts to bubble, return the steaks to the pan, make sure the sauce coat the steaks on both sides. This process took me about a minute as I like my steak to be a little pink in the middle. Allow the steaks to cook a little longer should you prefer them to be well done. Also if you prefer more caramelisation but not overcooking the steaks, you can remove the steaks from the pan, and continue to cook the sauce until it reaches a thick honey and glossy consistency.
- Transfer the steaks to a chopping board (try to shake off the sauce back to the pan) and thinly slice them. Smear the thick glaze over the sliced beef and sprinkle with thinly sliced spring onion.
- Serve immediately.
Source: Fuss Free Cooking
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